Gluten-free food business Dr. Schär has invested EUR6.8m (US$7.2m) to add a new production line at its manufacturing plant in Spain.

Family-owned Dr. Schär, which is focused on providing foods for coeliac sufferers and those with other gluten sensitivities, said the project will create 22 jobs. The facility in Alagón, Zaragoza, produces gluten-free pastries and confectionery and currently employs 130 people.

The expansion in production capacity also evolves around lactose-free products, with the Alagón factory serving the European markets. Dr. Schär also operates manufacturing facilities in the UK, Italy, Germany and Austria within Europe but also further afield in the US, Turkey and Brazil.

Dr. Schär, which generated revenue last year of EUR480m across the group and supplies retail and foodservice customers, said 85% of the output at the Alagón plant is destined for export. Products for the Spanish market include muffins, lemon and marbled cake and Yogo cake.

The Italy-based company bought the Alagón site in 2011. It also invested EUR11.5m in the facility in 2016 for gluten-free bread and rolls.

In a recent interview with Just Food, CEO Hannes Berger said Dr. Schär seeks to serve consumers suffering from gluten intolerances, coeliac disease or non-coeliac gluten sensitivity, and is expanding in the area of IBS. It uses ingredients such as gluten-free rice, millet and buckwheat flours.

Berger took over the CEO role after Philipp Schoeller resigned at the end of last year having headed up the Burgstall-based firm since 2020.

Dr. Schär on under-diagnosed coeliac quest to nullify gluten sensitivity – interview with CEO Hannes Berger.